Destemming. Short skin contact at controlled temperature for the Grenache and Merlot. 6 to 8 days skin contact for the Carignan and Syrah. The grapes are then gently pressed through a pneumatic press (Bucher press). We only use the free-run juice and the first press. This process is geared up to obtain maximum fruit flavour intensity while preserving natural acidity and aroma. Blending is carried out in November; the wine is then aged in stainless steel vats for at least 4 months before being bottled.
Fourth-generation vintner Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region. Since taking the helm of the Mas family’s centuries-old estate in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Beginning with the original 86-acre estate, he has since grown the winery to a 1000-acre enterprise with a commitment to sustainable viticulture; he also contracts with 80 growers that collectively farm nearly 2000 acres, making Domaines Paul Mas one of the Languedoc’s most influential wineries. Above all, Jean-Claude strives to make wines with authenticity and refinement, the end result of which is a family of magnificently charming wines that burst with personality and express their unique terroir.
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